The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicAlternate feeding methods? Nymphaea48 years 4 months ago
Blog entryKitchen Scales Francine68 years 4 months ago
Blog entry33% Rye Boule Mebake28 years 4 months ago
Forum topicNew guy from Missouri Ho Dough68 years 4 months ago
Blog entryTFL's Hall of Fame - stand up and be counted! ques2008228 years 4 months ago
Forum topicAny recipes using guar gum? clazar12318 years 4 months ago
Forum topicHello From England LimeyLoaf118 years 4 months ago
Forum topicHow much water do I add to ground flax and wheat bran in bread? celestica68 years 4 months ago
Forum topicMy Favorite Traditional Challah from Rose Levy Beranbaum Janknitz68 years 4 months ago
Forum topicBleached flour Barmaley48 years 4 months ago
Forum topic12 inch pullman loaf pan venkitac48 years 4 months ago
Forum topicJust a softie? Mike Avery428 years 4 months ago
Blog entry1/4/10 - French Bread breadbakingbass...08 years 4 months ago
Forum topicHello from Ottawa, Canada KathyHo38 years 4 months ago
Blog entryHoly Oven Spring Batman! utahcpalady98 years 4 months ago
Blog entryWhere can I buy bread stones ltews08 years 4 months ago
Blog entryBouabsa's baguettes, ghetto style sergio8328 years 4 months ago
Blog entryAnother go at San Joaquin SD jombay38 years 4 months ago
Forum topicReinhart barm question Carl Bergensis48 years 4 months ago
Forum topicabout to use bannentons for the 1st time mabaker118 years 4 months ago
Forum topicfirst attempt with SD starter rileybri18 years 4 months ago
Blog entryMy Take on DSnyder's Improved Greek Bread ehanner108 years 4 months ago
Forum topicCan I use Wine Yeast to Make Bread dragon4978 years 4 months ago
Blog entryPugliese resuscitation, and Sourdough redemption OldWoodenSpoon58 years 4 months ago
Forum topicAfter weekly feeding/refrshing your starters, do you let rise a bit, or refrigerate immeditely? Ted Wanderhill58 years 4 months ago

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